Butter-rich mashed potato in the style of Joël Robuchon.
Chef's Notes
Use a ricer, not a masher — overworking the potato releases starch and makes it gluey. The butter ratio is 1:2 potato to butter by weight.
Floury variety — Maris Piper or Ratte
Warmed
Cold, cubed
Season generously
Cook potatoes in well-salted boiling water from cold until a knife meets no resistance. Drain and steam dry for 5 minutes.
Pass through a fine drum sieve or ricer while still hot. Return to a low heat on the stove.
💡 Never use a food processor — it will make wallpaper paste.
Beat in cold butter piece by piece, then gradually incorporate warmed cream until silky and glossy. Season well.
💡 The ratio feels extreme but this is the correct technique — trust the process.
2026-08-03 · 20 portions